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Crohn's Disease

10 Crohn's-Friendly Recipes

  • Recipes for Your Crohn's Disease Dietary Menu

    Recipes for Your Crohn's Disease Dietary Menu

    While what you eat isn't a surefire way to cause, or cure, Crohn's disease, certain foods may trigger a flare or make your symptoms worse. Eating a healthy diet can help you manage your nutrition intake, which is especially important during a flare-up. However, knowing which foods to eat or avoid isn't always easy. Crohn's disease affects everyone differently, and you'll need to figure out what works — or doesn't work — for you. Some common food triggers include spicy, fatty, and gas-producing foods, and many people with Crohn's need to limit dairy products and high-fiber foods such as whole grains and beans. But that doesn't mean your diet needs to be bland. Try the following recipes to spice up your meals. If any of the ingredients are known problem foods for you, you can get creative with substitutions.

  • Tomato and Basil Finger Sandwiches

    Tomato and Basil Finger Sandwiches

    A big meal can make you feel uncomfortable anytime, but even more so during a Crohn's flare. You might find that eating several small meals each day is better for you than three big meals. These bite-size sandwiches will serve as a healthy snack to satisfy your hunger.

    Ingredients

    4 slices bread

    8 tsp reduced-fat mayonnaise, divided

    4 thick slices tomato

    4 tsp chopped fresh basil

    1/8 tsp salt

    1/8 tsp ground black pepper

    Preparation

    1. Cut bread into rounds slightly larger than your tomato — a biscuit cutter works well.

    2. Spread each slice with 2 tsp mayonnaise.

    3. Top with tomato slices, basil, salt, and pepper.

    Yield: 4 servings

    Total time: 10 mins

    Nutritional info (per serving): 75 calories, 1g saturated fat, 345mg sodium, 2g dietary fiber, 2g total fat, 12g carbohydrates, 0mg cholesterol, 2g protein

    Source: EatingWell.com

  • Grilled Pepper Salad

    Grilled Pepper Salad

    Many fruits and vegetables are packed with fiber, and while fiber is an important part of a healthy diet, it can make Crohn's symptoms like cramping and diarrhea worse. Cooking your produce first will help break down the fiber and make it easier to digest.

    Ingredients

    4 medium bell peppers, any color, halved, seeded, and stemmed

    1/4 cup oil-cured black olives, pitted and halved

    1/4 cup oil-packed sun-dried tomatoes, rinsed and chopped

    1 tbsp extra-virgin olive oil

    1 tbsp balsamic vinegar

    1/8 tsp salt

    Preparation

    1. Grill peppers on medium-high heat, turning once, until soft and charred in spots, about 5 minutes per side.

    2. When they are cool enough to handle, chop the peppers into cubes and toss with olives, sun-dried tomatoes, oil, vinegar, and salt in a large bowl.

    Yield: 4 servings

    Total time: 30 mins

    Nutritional info (per serving): 107 calories, 1g saturated fat, 330mg sodium, 2g dietary fiber, 7g total fat, 10g carbohydrates, 0mg cholesterol, 1g protein

    Source: EatingWell.com

  • Oven-Poached Salmon Fillets

    Oven-Poached Salmon Fillets

    Your diet plan should include lean protein from chicken, fish, and plant sources. In this recipe, the salmon is poached, or simmered in liquid without extra oil, which is a low-fat cooking method.

    Ingredients

    1 lb salmon fillet, cut into 4 portions, skin removed if desired

    2 tbsp dry white wine

    1/4 tsp salt

    Ground black pepper to taste

    2 tbsp finely chopped shallot (about 1 medium)

    Lemon wedges for garnish

    Preparation

    1. Preheat oven to 425°F. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray.

    2. Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine.

    3. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.

    4. When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges.

    Yield: 4 servings

    Total time: 35 mins

    Nutritional info (per serving): 216 calories, 2g saturated fat, 213mg sodium, 0g dietary fiber, 12g total fat, 1g carbohydrates, 67mg cholesterol, 23g protein

    Source: EatingWell.com

  • Oven Fries for Two

    Oven Fries for Two

    People with Crohn’s disease often have trouble digesting and absorbing fat, which can contribute to diarrhea. Fried foods top the list of fatty foods you should avoid. But french-fry lovers: Don’t despair. This oven-baked version is sure to become a favorite.

    Ingredients

    1 large Yukon gold potato, peeled and cut into wedges

    2 tsp extra-virgin olive oil 

    1/4 tsp salt

    1/4 tsp dried thyme (optional)

    Preparation

    Preheat oven to 450°F. Toss potato wedges with oil, salt, and thyme (if using). Spread the wedges out on a rimmed baking sheet. Bake until browned and tender, turning once, about 20 minutes total.

    Yield: 2 servings

    Total time: 30 mins

    Nutritional info (per serving): 103 calories, 1g saturated fat, 291mg sodium, 1g dietary fiber, 5g total fat, 13g carbohydrates, 0mg cholesterol, 2g protein

    Source: EatingWell.com

  • Lasagna Rolls

    Lasagna Rolls

    Limiting dairy products may help ease your digestive problems. For this lasagna recipe, you’ll use tofu in place of ricotta. The dish still contains mozzarella and Parmesan, though, so make sure to choose low-fat versions. If you are lactose intolerant, use lactose-free substitutes or sprinkle cheeses sparingly.

    Ingredients

    12 lasagna noodles

    1 tbsp extra-virgin olive oil

    3 cloves garlic, minced

    1 14 oz package extra-firm water-packed tofu, drained, rinsed, crumbled 

    3 cups chopped spinach

    1/2 cup shredded Parmesan cheese

    2 tbsp finely chopped pitted Kalamata olives

    1/4 tsp crushed red pepper

    1/4 tsp salt

    25 oz marinara sauce, preferably lower-sodium, divided

    1/2 cup mozzarella cheese

    Preparation

    1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.

    2. Heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes.

    3. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.

    4. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.

    5. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

    Yield: 6 servings

    Total time: 40 mins

    Nutritional info (per serving): 354 calories, 3g saturated fat, 374mg sodium, 8g dietary fiber, 11g total fat, 46g carbohydrates, 11mg cholesterol, 21g protein

    Source: EatingWell.com

  • Cream of Wild Mushroom Soup

    Cream of Wild Mushroom Soup

    During a Crohn's flare, turning to a liquid diet can give your bowels a break. Eat soup for a soothing way to meet your nutrition needs. If you're lactose intolerant, be aware that cream soups include dairy. Digesting mushrooms can also be difficult for some people with Crohn's. If that's the case for you, omit them and add tofu for texture, and use extra seasonings for flavor.

    Ingredients

    5 cups assorted wild mushrooms (use shiitake, cremini, oyster, or regular white mushrooms, if wild are not available) 

    1/4 cup dry sherry

    1/2 cup minced red onion

    1/4 cup fat-free salt-free chicken broth

    1 tsp minced chives

    4 cups fat-free evaporated milk

    1/3 cup all-purpose unbleached flour

    1 dash ground black pepper

    Preparation

    1. Combine the mushrooms, sherry, onion, and broth in a stockpot over medium-high heat. Cook until mushrooms are browned, about 5 minutes.

    2. Add the chives and cook for 2 minutes. Add 3 1/2 cups of the milk. Lower the heat and simmer for 5 minutes.

    3. Combine the remaining 1/2 cup of milk and flour. Add to the soup, stirring until smooth and thick, about 4 minutes. Add the pepper and serve.

    Nutritional info (per serving): 119 calories, 1g saturated fat, 135mg sodium, 2g dietary fiber, 2g total fat, 19g carbohydrates, 9g sugars, 2mg cholesterol, 9g protein

    Yield: 6 servings

    Source: Reproduced with permission from "ADA Cookbooks"© American Diabetes Association ®

  • Strawberry Banana Soy Smoothie

    Strawberry Banana Soy Smoothie

    This dairy-free smoothie is another option for liquid nourishment. Make it for a refreshing breakfast or enjoy it as a midday snack. Just remember, if you spruce it up with a whipped topping, it’s no longer dairy-free. You also might want to consider the strawberries. If your doctor recommends that you avoid seeds, you can cut off the seed-covered skin before blending or choose an easier-to-digest substitution. How about a blueberry or peach banana smoothie?

    Ingredients

    2 cups fresh strawberries, stemmed and halved (about 10)

    1 1/2 cups low-fat vanilla soy milk

    1 1/2 tbsp honey

    1/2 tsp vanilla extract

    1 medium banana, sliced

    1 cup fat-free whipped dessert topping, thawed (optional)

    2 sprigs fresh mint (optional)

    Preparation

    1. Combine first 5 ingredients in a blender and process until smooth. Top each serving with 1/2 cup whipped topping; garnish with mint sprig, if desired. Serve immediately.

    Yield: 2 servings

    Total time: 20 mins

    Nutritional info (per serving): 147 calories, 0g saturated fat, 47mg sodium, 2.5g dietary fiber, 1g total fat, 32.5g carbohydrates, 0mg cholesterol, 2.5g protein

  • Linguine With Clams

    Linguine With Clams

    Since Crohn’s attacks your digestive tract, you might not be absorbing all the nutrients from the foods you eat. Crohn’s often causes inflammation in the small intestine, where vitamin B12 is usually absorbed. You can add B12 to your diet by eating such foods as liver, lean meats, fish, and mollusks, like clams. Talk to your doctor or dietitian about which nutrients you’re lacking and the best ways to add them to your diet.

    Ingredients

    8 oz linguine pasta, uncooked

    2 tbsp olive oil

    2 cloves garlic, minced

    1/4 teaspoon crushed red pepper

    30 oz canned baby clams, undrained (3 10-oz cans, such as Chicken of the Sea)

    1/3 cup dry white wine

    1/3 cup fat-free salt-free chicken broth

    3 tbsp chopped fresh parsley

    Preparation

    1. Cook pasta according to package directions, omitting salt and fat.

    2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic and crushed red pepper and sauté 1 minute.

    3. Drain clams, reserving juice. Add reserved juice, wine, and broth to pan. Bring to a boil; reduce heat to medium-high and cook 5 minutes. Stir in clams; cook 1 minute. Stir in parsley. Toss with hot pasta.

    Yield: 6 servings

    Total time: 25 mins

    Nutritional info (per serving): 254 calories, 1.5g saturated fat, 557mg sodium, 1.5g dietary fiber, 7g total fat, 32g carbohydrates, 59mg cholesterol, 17g protein

  • Peppy Virgin Mary

    Peppy Virgin Mary

    While alcohol should be avoided if you have an inflammatory bowel disease like Crohn’s, you can still enjoy a Bloody Mary — just hold the booze. If spicy foods trigger your flares, you might want to leave out the hot sauce as well.

    Ingredients

    2 cups tomato or vegetable juice, chilled

    2 tbsp lime juice (lemon juice)

    1 tsp Worcestershire sauce

    1/2 tsp horseradish, prepared

    Hot sauce (optional)

    Ice cubes

    Celery, short stalks with leaves (optional)

    Preparation

    In a small pitcher, stir together tomato juice or vegetable juice, lime or lemon juice, Worcestershire sauce, horseradish, and hot pepper sauce. If desired, serve over ice cubes. If desired, garnish with celery.

    Yield: 2 servings

    Total time: 10 mins

    Source: Diabetic Living

  • Apple Cake With Hot Coconut Brown Sugar

    Apple Cake With Hot Coconut Brown Sugar

    Don’t skip dessert! Though foods with caffeine, including chocolate, can aggravate your digestive tract, and citrus fruits and nuts can be problematic, too, you can still keep your sweet tooth happy. Bake pastries like this delicious apple cake with skim milk and nonfat yogurt.

    Ingredients

    3/4 cup sugar, granulated

    1/2 cup nonfat vanilla yogurt

    1/4 cup cooking oil

    1 egg

    1 1/2 tsp ground cinnamon, divided

    1 tsp vanilla extract

    1/2 tsp baking powder

    1/4 tsp salt

    1/4 tsp baking soda

    1/4 tsp ground ginger

    1/4 tsp ground nutmeg

    1 1/4 cups all-purpose flour

    1 lb Granny Smith apples, cored and coarsely chopped (3 cups)

    1 cup flaked coconut

    3 tbsp butter

    3 tbsp packed brown sugar

    2 tbsp fat-free milk

    Preparation

    1. Preheat oven to 325°F. Line two 8x4x2-inch loaf pans with foil; coat foil with nonstick cooking spray. Set aside.

    2. In a large bowl, stir together granulated sugar, yogurt, oil, egg, 1 tsp cinnamon, vanilla, baking powder, salt, baking soda, ginger, and nutmeg. Stir in flour just until combined. Fold in apples (batter will be very thick and chunky).

    3. Spoon batter into prepared pans; spread evenly. Bake about 45 minutes or until a toothpick inserted near centers comes out clean and tops are browned.

    4. Meanwhile, in a small saucepan, combine coconut, butter, brown sugar, milk, and the 1/2 teaspoon cinnamon. Cook and stir over low heat until the butter is melted. Preheat broiler after removing cakes from oven. Gently spread coconut mixture evenly over tops of cakes. Broil 4 inches from heat for 2 to 3 minutes or until topping is bubbly and lightly browned.

    5. Cool cakes in pans on wire racks for 45 minutes. Use foil to lift cakes from pans; remove foil. Serve warm.

    Yield: 16 servings

    Total time: 1 hr 8 mins

    Nutritional info (per serving): 186 calories, 4g saturated fat, 113mg sodium, 1g dietary fiber, 9g total fat, 26g carbohydrates, 19mg cholesterol, 2g protein

    Source: Diabetic Living

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  • Last Updated: 04/26/17
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  • Last Updated: 04/26/17